Heat treatment of vegetables, meat, fish, mushrooms, side dishes takes place in its own juice. Housewives like recipes for dishes in the oven, in the sleeve, because the cooking process is simplified: - Less vegetable oil is consumed, you can not add fat at all; more benefits, fewer calories and easier to wash dishes. - Preserves the juiciness of the products, eliminates any risk of burning - all ingredients languish. For the crust, the baking sheet with the contents should be slightly browned without coating. How to use the baking sleeve correctly? 1. Each package is equipped with clips to secure the ends with paper or plastic clips for various kitchen appliances.
The Five most commonly used ingredients in Recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Potatoes | 80 | 2 | 0.4 | 18.1 |
| Carrots | 33 | 1.3 | 0.1 | 6.9 |
| Onion | 41 | 1.4 | 0 | 10.4 |
| Paprika | 289 | 14.8 | 13 | 18.3 |
| Bell pepper | 27 | 1.3 | 0 | 5.7 |
It is worth paying attention to the correspondence. If the clips are over, it is enough to tie both open ends with a knot or thread. 2. To prevent the material from bursting from high temperature, you should first make several small holes on the surface for air and steam to escape. And make sure that the inflated bag does not come into contact with the side and upper walls. 3. There should be a metal sheet, a baking sheet, a deep frying pan or other vessel with a solid bottom at the bottom. Do not put the sleeve with the products on the grill.